Meatless Monday Recipe-Poblano White Chili

Poblano White Chili
Vegan; Gluten Free

This is a thinner chili, then the usual stick to your ribs chili. Instead of the goat cheese that the original recipe (adapted from Vegetarian Times) called for, to keep the tangy flavor that this needs, I used cashew cream. Hope you all like this. Serve over rice and blue corn organic chips!

3 cups cooked white beans, black beans, or kidney beans (I used a combination)
1 recipe Rajas (see recipe below)
2 cups low-sodium vegetable broth
2 tsp. dried oregano
1 tsp. ground cumin
1/2 cup chopped cilantro, plus more for garnish
2 Tbs. lime juice, divided
3/4 cup hemp milk
2/4 cashew cream (see recipe in blog)
1/4 cup roasted pumpkin seeds
white pepper to taste

1. Bring beans, Rajas, broth, oregano, and cumin to a simmer in saucepan over medium heat. Cook 15 minutes, stirring occasionally. Stir cilantro and lime juice. Season with salt and pepper, if desired. Cook 2 minutes more.

2. Warm milk in separate saucepan. Add cashew cream, 1 Tbs. lime juice, season with white pepper and stir until smooth. Serve chili garnished with cashew cream sauce, pumpkin seeds, and cilantro.

Rajas
Vegan

I had three poblano peppers and it would have been better to have the six, since I sliced them SO thin. The original recipe calls for heating the onions and garlic in a skillet, here I've made it easier for clean up and everything gets cooked together.

6 poblano chilies (1 lb.)
2 tsp. safflower oil
1/2 large onion, thinly sliced (1 cup)
2 cloves garlic, minced
1 tsp. dried oregano

1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and set aside.

2. Slice peppers and onion into 1/4-inch strips; place on cookie sheet and set aside. Add garlic, oregano and drizzle with oil, oven roast for 15-20 minutes.

Meatless Monday Recipe-Mixed Dal with Tomato Tarka

Mixed Dal with Tomato Tarka
Vegan; 1 hour and 30 minutes

So, humor me here. Bruce loved this and amazingly enough, so did Max. Grant, I had to mention that "if you're full, then you don't get dessert.". That worked! Since it has been crazy in the house, with football, hockey and Bruce traveling. I wanted a nice dinner where we sat at the table like a family.... Well worth the wait, I may have cut a step out still resulting in a tasty meal!

1/2 cup yellow split peas
1/2 cup green split peas
3 Tbs. melted Earth Balance (I used about 2 Tbs.)
2 Tbs. fresh grated ginger (finding my ginger expired, I used powdered), divided
1 tsp. turmeric
4 cups baby spinach
1 tsp. salt (I omitted)
2 tsp. whole cumin seeds
1/4 onion, chopped
1 tsp. garam masala
1/4 tsp. cayenne pepper
2 large garlic cloves, minced
1 large tomato, diced
cilantro leaves for garnish, optional

1. Rinse and drain the split peas; place in a large bowl and soak for 30 in hot water. Cover and set aside.

2. In a large sauce pan (I used my large cast iron skillet) combine drained pea mixture 1 Tbs. of Earth Balance, 1 Tbs. of ginger, tumeric and 6 cups of water; and bring to a boil. Cover and simmer for about an hour, or until the peas are very soft. Wisk with a fork to break up the peas, this didn't take very long. Add spinach, salt (if using), cover and simmer for 10 more minutes.

3. While the peas are cooking, heat the remaining Earth Balance in a small skillet over medium heat. Add cumin seeds; cook for about 30 seconds or until brown (darker). Add onion, garam masala, and cayenne pepper and 3 to 5 minutes, or until onions are soft and begin to brown. Stir in garlic and remaining ginger; cook for one minute. Add tomato, and cook 2 to 3 minutes more.

4. Stir tomato mixture into split pea mixture. Season with pepper, if desired and garnish with cilantro if using.

I served this with some garlic naan. Enjoy!

Adapted from Vegetarian Times November 2012